Spätzle are a type of dumpling typical of South Tyrolean cuisine. Traditional spätzle uses flour, eggs, and water, and is generally a side dish for meat courses. In Cortina you will find a green version, with spinach added to the basic dough. They are served on their own as a main course, just like gnocchi, usually topped with cream sauce and strips of sautéed speck. It is a rich and tasty dish perfect for Sunday lunch, dinner with friends, or any time you want to indulge.
Don’t Forget Your Spätzle Maker
They’re very easy to make, but you will need a spätzle maker, a tool similar to a horizontal grater with large holes that will let irregular drops of batter fall directly into the boiling water (you can easily find it online or in kitchen supply stores). Spätzle cook in just a few minutes. When they float to the surface, they’re ready for you to toss them in the pan with the sauce, which will stick perfectly to the little dumplings, thanks to their irregular shape. You can also try them with melted butter and Parmesan cheese or with a simple tomato sauce, a less traditional variant that is nevertheless delicious.
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Spinach Spätzle
- Yield: Serves 4
Description
Spinach Spätzle is a South Tyrolean specialty where tender green dumplings meet a rich cream-and-speck sauce.
Ingredients
For the spätzle:
- 2 lb fresh spinach
- 3 medium eggs
- 2 ½ to 3 cups flour
- pinch of nutmeg
- salt and pepper to taste
For the sauce:
- 1 tbsp butter
- 1/4 lb speck, cut in thick slices
- 1 cup heavy cream
- Salt and pepper to taste
- Parmigiano cheese to serve
Instructions
- For the spätzle, wash spinach thoroughly. Drain and place in a large, dry pan. Cook on medium heat until completely wilted, adding few tablespoons of water if needed and stirring often to prevent them from sticking. It will take about 7-8 minutes.
- Remove from heat and let the spinach cool off a bit, then squeeze over a strainer to remove as much water as possible.
- Place spinach in a large bowl. Puree using an immersion blender until creamy or chop very finely with a knife. Season with salt, pepper, and freshly grated nutmeg.
- Add eggs one at a time and whisk to combine.
- Gradually add flour and stir with a spoon to incorporate it into the mixture, taking care not to form lumps. You may need flour depending on the spinach. The batter should have a creamy consistency and you want it to be slightly thicker than pancake batter. You need to be able to pour it into the spätzle maker without it flowing through the holes too fast, but you also want to avoid adding too much flour or else the spätzle will be too chewy, and the spinach flavor will be less intense. If you’re in doubt, take about 1 teaspoon of batter and place it in boiling water, cook it for few minutes and see if it holds the shape. Once ready, set the spätzle batter aside.
- For the sauce, cut speck into strips about ¾ inch long. Melt the butter in a large pan, add speck and fry it for 2-3 minutes until crispy. Pour in the heavy cream, season with salt and pepper, and let the sauce thicken over moderate heat. Keep it warm while you prepare the spätzle.
- Bring a pot filled with salted water to a boil, place the spätzle maker on top and pour few tablespoons of batter at a time over it, sliding the hopper back and forth to let the spätzle fall into the water. You’ll likely need to do this in several batches. When the spätzle float, cook them for one more minute. Then using a slotted spoon, transfer them to the pan with the sauce.
- Sauté for one minute, stirring gently, adjust the seasoning if needed, and serve them immediately in individual bowls, topping each one with a generous amount of freshly grated Parmesan cheese.
Recipe, Styling and Photography by Sara Ghedina
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